![Postdoc Vayu Hill-Maini is working to unlock the richly diverse genomes of fungi to engineer them into one-stop-shop tasty and nutritious meat alternatives. He holds up petri dishes of fungi growing, the right one is engineered, on Tuesday, March 5, 2024 at the Joint BioEnergy Institute (Lawrence Berkeley National Laboratory) in Emergyville, Calif. 03/05/24](https://qb3.berkeley.edu/wp-content/uploads/2024/03/XBD-202403-036-004-1440x962-1-300x200.jpeg)
It’s Hearty, It’s Meaty, It’s Mold
March 14, 2024
With animal-free dairy products and convincing vegetarian meat substitutes already on the market, it’s easy to see how biotechnology can change the food industry. Advances in genetic engineering are allowing us to harness microorganisms to produce cruelty-free products that are healthy for consumers and healthier for the environment. One of the most promising sources of…